Marinated Chicken Thighs baked with Cashews and Peppers
A super easy chicken traybake supper that can be doubled up to feed a crowd. Minimal washing up too!
- Preparation Time5 mins
- Cooking Time55 mins
Nutrition per serving
- Energy506 Kcals
- Saturated Fat7.8g
- 8 chicken thighs
- 1 onion, cut into wedges
- 2 tbsp oil
- 1 large orange pepper, deseeded and cut into chunks
- 100ml Kikkoman Teriyaki Sauce with Roasted Garlic
- 50g roasted cashew nuts
Heat the oven to 200°C/180°C fan/gas mark 6. Arrange the chicken thighs and wedges of onion in a large roasting tray. Drizzle with the oil and bake for 30 mins.
After 30 minutes, add the pepper to the pan and drizzle everything with the teriyaki sauce. Return to the oven for another 15 mins, then scatter with the cashew nuts and return to the oven for another 10 mins. Serve with roasted sweet potatoes or rice.